Tempeh for My Nachos?!
|Salsa||1⁄2 Cup (8 tbs)|
|Greek yogurt||1⁄4 Cup (4 tbs)|
|Tortilla chips||1 Bag (1 kg)|
|Tempeh/Chicken, beef, pork||8 Ounce|
|Cooked beans/Canned beans||1 Cup (16 tbs)|
|Ears of corn||1 Medium (Uncooked, with kernals cut off the cob)|
|Tomatoes||2 Medium (about 1 1/2 cups chopped)|
|Bell pepper||1 Medium (chopped)|
|Zucchini||1 Medium (about 1 1/2 cups chopped)|
|Onion||1⁄4 Cup (4 tbs) (chopped)|
|Chili powder||1 Tablespoon|
|Smoked paprika||1 Tablespoon|
|Sweet paprika||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon (*add more if you like it spicier)|
|Cheese||1 Cup (16 tbs) (1-2 cups of pepperjack and mozzarella, shredded)|
1. Heat pan, add oil. Crumble tempeh into pan and cook with seasonings, and all veggies except corn and tomatoes. Cook about 5 minutes, over medium heat.
2. (If using the oven, pre-heat to 350F.) Add beans. Reduce to medium-low heat. Cook about 5 minutes.
3. On a baking sheet spread chips in a single layer. Top with tempeh mixture and cheese. Bake at 350F for 5 minutes, or until cheese is melted (I used the toaster oven).
4. Remove from (toaster) oven and top with corn and tomatoes. Serve with Greek yogurt and salsa for dipping!
Calories 609 Calories from Fat 253
% Daily Value*
Total Fat 29 g44.2%
Saturated Fat 8.3 g41.6%
Trans Fat 0.2 g
Cholesterol 25.4 mg8.5%
Sodium 839.7 mg35%
Total Carbohydrates 69 g23%
Dietary Fiber 8.7 g34.9%
Sugars 7.6 g
Protein 24 g47.6%
Vitamin A 35.1% Vitamin C 63%
Calcium 34.5% Iron 22.4%
*Based on a 2000 Calorie diet